The Michelin Star

The Michelin star. Is it an historical relic or still relevant? 

Travelers since 1900 (yes, THAT long ago) have relied on The Michelin Guides for help in planning travels to cities and countries. That first Michelin Guide was published in France by Andre and Edouard Michelin, the tire manufacturers, as a hopeful way to drive up tourism, the need for more cars and, ultimately, more tires. They printed 35,000 copies and gave it away for free, hoping the information about hotels, gas stations, hints on tire repairs, car maintenance, and maps would get people on the road. Perhaps they were on to something? The Michelin brothers eventually added other European countries and publication was stopped only during World War I. It has been a travel standard over many decades.

The Company's website says that the guides were given away free until Andre noticed that the guys in a tire shop had used one to prop up a piece of equipment. The brothers adopted the adage "a man only respects what he pays for" policy and began charging for the guides. It was around this time that they also started to include and review restaurants. The brothers hired a group of reviewers whose job was to travel the country (at this time it was only in France) and secretly review restaurants.

Crispy Duck and Waffles from Momofoko in NYC, a
two Michelin Star restaurant

1926 was the inaugural year for the Michelin Star. Back in those days, you either had a star or you didn't. You had a 50/50 chance to make it in the Guide and enjoy the boost in business. Five years later they introduced the three-star review system and five years later revealed to the world the meaning of those coveted stars:

• *      "A very good restaurant in its category" 
• **    "Excellent cooking, worth a detour" 
• ***  "Exceptional cuisine, worth a special journey" 

It wasn't until 2005 that Michelin published its first guide in the United States. That guide contained reviews for 500 New York restaurants.

So.......I'd like to know HOW one scores a gig like becoming a Michelin reviewer? They must remain completely anonymous as they travel about. Sounds like a great job for me-I'm a blend-in-the-woodwork kind of girl, quiet and unassuming. No one would ever guess if I were a Michelin inspector!!

I could travel around and eat fabulous things like
this gorgeous dessert. Picture from Sarah Gomez.

What do American chefs have to say about the Michelin rating? Some have never heard of it, others think it's archaic and in the Internet age, irrelevant. I talked to chefs who feel that in the U.S. a James Beard nomination or award is more important in this modern day and others who would be extremely humbled just to be considered for either. Overall, the chefs that I talked to said they think that the James Beard nomination/award is more important in the U.S. and they don't really give much thought to Michelin. They are just happy to be doing what they love and having people enjoy what they create. 

Dessert from Le Bernardin in NYC,
a three Michelin Star restaurant.

The Michelin Guide has not been without some bumps in the road. Once called "the only guide that matters" it has been accused of showing preference to certain chefs, and being harsher on restaurants that differ from classic French cooking. Michelin claims to review a restaurant every 18 months but at least one former inspector claims it was typically twice that long between visits due to the reduced amount of inspectors on staff. 

Do we still value these old ranking systems or have we let technology and the Internet help us form opinions and make plans when traveling or eating out? Have you ever visited a Michelin Star restaurant, or even know or care? I know I would LOVE to be able to visit as many as I can. Michelin now has guides for all over the U.S. and Chicago is not too far away....... maybe it's not such an impossible dream after all!

Buenos Nachos!

Actually, this has nothing to do with nachos, really. I mean they ARE a menu item, but not what we were going for. It's a very rare treat for The Chef to have an extra night off, and we like to do something special, or entertaining. Sometimes a movie, sometimes a drive to the city to visit family or friends. 

Tonight we stayed close to home and enjoyed All You Can Eat Tacos at Stuart, Iowa's newest restaurant, Los Altos. If you're not from here you will have no idea about Los Altos. The original restaurant owned by Luis Huerta opened in Greenfield a little more than a year ago and like the family's other restaurants in Shenandoah, Glenwood, Osceola, as well as two locations in Nebraska, was a huge success. Here in poor little Stuart, we had just lost a longtime popular restaurant in town and were suffering from fast food fatigue. That happens when you're on an interstate exchange I suppose.

Anyway, back to Los Altos. 

If you are looking for chain restaurant, pre-made, packaged garbage like ChiChi's and On The Border, stay away. You won't find that here. This is the real deal, homemade food made by Mexican cooks that know their stuff. Everything, and I mean everything I have had on the menu, at both locations, has been absolutely delicious.

The Chef fancies himself a bit of a competitive eater. He hasn't entered any competitions yet but we just haven't found the right one. This one isn't going to be it either- but more on that later. Tuesday night is All You Can Eat Tacos for $5.99. These are not your skimpy Taco Bell tacos- these are REAL tacos, made with chicken or beef, crunchy corn tortillas or soft flour tortillas STUFFED with the most delicious fillings. Fresh lettuce and Manchego cheese top off that juicy beef filling. Filling is the key here- The Chef made it through a mere seven flour tacos. He asked our waiter what the most anyone has ever eaten on All You Can Eat night and he totally floored us with the answer- 30!! So, like I said, this record will not be challenged by The Chef!

Everything on the vast menu is so delicious and fresh. From fajitas to enchiladas to my very very favorite, Camarones Rancheros- bacon wrapped shrimp, served with grilled tomatoes, onions and peppers and sprinkled lightly with Manchego. To die for.

I have never had a bad or even a so-so meal at Los Altos. Every dish is fresh and homemade and authentic. No ChiChi's. No On The Border mass produced garbage. Real. Authentic. Mexican.

Zombies Revisited

Ohhhhhhh Zombie Burger.......how I love you so. Your naughty menu of ridiculously high calorie yummies makes me happy.  So today's visit to Zombie Burger after visiting the World Food Festival I wasn't exactly starving but my nephew hadn't ever been there so.......

The menu is the most creative you will find almost anywhere. The burgers are just ....... well..... unusual combinations.

We started off with a couple cocktails. Jeremy had The Zombie, a combo of two kinds of rum, Cointreau and cherry liquer. I had the Blood Tang Martini, Three Olives Rang Tang Vodka, Cointreau, Blood Orange puree and lime, garnished with a drizzle of blood colored candy goo.

My nephew had the "They're Coming To Get You Barbara" burger.......a frightening combination of two patties (double tap), cheese, caramelized onions, bacon, and two grilled cheese sandwiches instead of a bun.

It's........unspeakable.

My choice was the 28 Days Later Burger, with bleu cheese, caramelized onions, lettuce, tomatoes and mayo. MUCH more manageable.

I'll just say.......too too much food after the food festival.

Jeremy, however, polished off the evening with an adult milkshake- The Tallahassee- vanilla ice cream, Twinkie, cherry kool aid powder and vanilla vodka.

It was the perfect ending to the perfect Aunt/Nephew Day !!

Restaurant Review: Eating With the Undead

Who doesn't enjoy a little soylent green for lunch ??  If you're lucky enough to have an "inside connection" and scored a Friends and Family pass to Zombie Burger + Drink Lab, YOU probably do !!

What in the world is a Zombie Burger ?? Well, its a quarter pound "George's Grind" burger, smashed, served as a single, "Double Tap" or triple, with a CRAZY assortment of toppings and buns, along with some very creative zombie-themed names- such as the "They're Coming To Get You Barbara" burger, and if you get the meaning behind the name, you definitely will enjoy Zombie Burger.

My daughter, grandson, my chef and I arrived right before noon and got seated right below a very tasteful piece of art.

The restaurant is located in a brand new building in the East Village but the decor is "deconstructed" and pretty cool.

So what about the burgers ?? They were excellent !!! Crazy combos and things like grilled cheese sandwiches doubling as buns, it's not a health food joint by any means. I had the Planet Terror- quarter pound beef patty, cheese, bacon, caramelized onions, barbeque sauce and fried ranch dressing (yep, frozen balls of ranch, breaded and fried- they ooze when you bite into them) and some really good onion rings for my side.

My Chef had the Raygun Burger - triple !!! so he had 3 quarter pound patties, cheese, fried jalapenos, bacon, and guacamole.

My daughter had the Dead Moines Burger- burger, smoked gouda, ham and garlic mayo.

My grandson had a great big cheeseburger !!! No crazy combo for him but even the plain burger looked delish. The appetizers all had clever names and the salads are referred to as Soylent Greens (again, if you get the hidden meaning, you'll definitely think this is a cool place). We didn't try any but the Drink Lab features grown up spiked milkshakes and cocktails of all kinds, including a wild Bloody Mary that arrived at the table garnished with an radish "eyeball" and prosciutto "flesh". The drink itself had some secret ingredients to turn it into black zombie blood. I'm no Bloody Mary fan so I didn't try it. Zombie Burger + Drink Lab opens after they host a zombie street party which I'm sure will be amazing fun. We will definitely be back to try more of the crazy undead burgers !!